Cherry cream cake with almond meringue

Name: Cherry cream cake with almond meringue
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 4 eggs (size M), 150 g + 50 g flour; 50 g + 75 g + 75 g sugar; 90 g cold butter/margarine; 500 g (720 ml) fresh or 1 jar sweet/sour cherries; 100 g Cherry Jam; 2 packages Vanillin sugar; 40 g + 1 tablespoon cornflour; 1 TEASPOON Baking Powder; 2 go. tablespoon + 1 tablespoon icing sugar; 50 g crushed almonds; 250 g Whipped cream; 100 g flaked almonds; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Cocktail cherries; to decorate, baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

4 eggs (size M), 150 g + 50 g flour
50 g + 75 g + 75 g sugar
90 g cold butter/margarine
500 g (720 ml) fresh or 1 jar sweet/sour cherries
100 g Cherry Jam
2 packages Vanillin sugar
40 g + 1 tablespoon cornflour
1 TEASPOON Baking Powder
2 go. tablespoon + 1 tablespoon icing sugar
50 g crushed almonds
250 g Whipped cream
100 g flaked almonds
2 TABLESPOONS Apricot Jam
7-10 Tbsp Cocktail cherries
to decorate, baking paper

Directions

1
For the short pastry: separate 1 egg. Knead 150 g flour, 50 g sugar, fat in pieces, 1 egg yolk and 1 tablespoon cold water. Cover and chill for about 30 minutes.
2
Wash the cherries, dab dry, remove the stalks and pit them. Roll out the short pastry on a springform base (approx. 26 cm Ø). Prick several times. Close the rim of the mould around the pastry. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas mark 3) for approx. 12 minutes. Let cool off. Heat up the cherry jam. Spread the base with the jam.
3
For the sponge cake: separate 3 eggs. Beat 2 egg whites until stiff, adding 75 g sugar and 1 packet of vanilla sugar. Fold in 3 egg yolks individually. Sift 50 g flour, 40 g starch and baking powder on top and fold in. Spread on the short pastry base. Dust the cherries with some flour and spread on top. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 30-35 minutes. Cool down
4
For the almond meringue: Beat 2 egg whites until stiff, adding 75 g sugar. 1 tablespoon starch and 2 go. Sieve tbsp. icing sugar and fold in ground almonds. Spread into a springform pan (26 cm Ø) lined with baking paper at the bottom. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let cool down
5
Whip cream and 1 sachet of vanilla sugar until stiff. Spread on the sponge cake. Put meringue on top. Roast the flaked almonds without fat. Heat the apricot jam, pass through a sieve. Spread the cake rim with it and press the flaked almonds on. Dust the cake with 1 tablespoon icing sugar and decorate